Recipe: Avocado with Baked Egg & Cheese

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...

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A delicious and easy side dish or appetizer that’s perfect for brunch, lunch or a simple dinner!

one half avocado per person
Avocado with Baked Egg & Cheese

1 ripe avocado

2 fresh eggs

Approximately 1/4 cup freshly grated Parmesan cheese

Minced fresh chives for garnish

Method

Preheat oven to 425F/220C.

Cut avo­cado in half length­wise, feel­ing with the knife for the pit and get­ting as close as pos­si­ble. Twist avo­cado open and lay avo­cado half with pit in it on a cut­ting board. Care­fully whack the pit with the knife, keep­ing hands away. Twist knife and pull pit out and discard.

Scoop out a slightly bigger hol­low in the avo­cado with a spoon. Care­fully tip in a raw egg and sprin­kle with grated Parme­san on top. Bake for 15–20 min­utes depend­ing on how done you like your egg. Sprin­kle with chives and serve either warm or at room temperature.

This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.

Photo Credit: Avery Curran

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